Sunday School: Seafood Stews with Wine Tasting

Objective: Understand the history and regional significance of seafood stews. Overview of sourcing and handling fresh seafood.

Paella – Spain’s Iconic Seafood and Rice Dish
Paella is a traditional Spanish dish originating from the coastal region of Valencia, known for its vibrant flavors and beautiful presentation. This one-pan dish typically combines rice with a variety of seafood, meats, and vegetables, creating a harmonious blend of flavors. The dish’s distinct taste comes from a few key ingredients: saffron, which gives the rice its signature golden color and subtle floral notes, and sofrito, a base of sautéed onions, tomatoes, and garlic that adds depth to the dish. The preparation of paella requires careful layering of ingredients and a unique cooking technique to achieve the prized socarrat, the crispy layer of rice at the bottom of the pan. Traditionally cooked outdoors over an open flame, paella has become a celebrated dish worldwide, enjoyed for its rich cultural history and its versatility in adapting to local ingredients and preferences.

Cioppino – San Francisco’s Fisherman’s Stew
Cioppino is a hearty seafood stew that originated in San Francisco in the late 19th century, created by Italian immigrant fishermen who combined the day’s catch with a rich tomato broth. Inspired by traditional Italian fish stews, cioppino is typically made with a variety of fresh seafood, such as Dungeness crab, clams, mussels, shrimp, scallops, and white fish, simmered together with tomatoes, garlic, onions, and white wine. The stew’s flavors are deepened with fresh herbs like basil and parsley, and a touch of red pepper flakes adds a hint of spice. Often served with crusty sourdough bread to soak up the flavorful broth, cioppino has become a West Coast favorite and a celebrated dish that reflects San Francisco’s Italian-American heritage and access to abundant Pacific seafood.

Oyster Stew – A Creamy, Delicate Classic
Oyster stew is a classic American dish that highlights the delicate, briny flavor of fresh oysters in a rich, creamy broth. Traditionally popular in coastal regions and especially enjoyed in the southern United States, this stew is a simple yet luxurious blend of oysters, butter, cream or milk, and subtle seasonings like salt, pepper, and sometimes a touch of paprika or celery salt. The oysters are gently poached in the broth to maintain their tender texture, and the creamy base is often complemented by a garnish of fresh herbs, such as parsley or chives, which add a hint of freshness. Oyster stew is often served as a comforting starter or a warming main dish, especially during the colder months and around the holiday season, making it a beloved tradition that celebrates the flavors of the sea.

Lobster Pan Roast
The lobster pan roast made with a tomato horseradish broth is a unique twist on the classic, bringing a zesty and tangy depth to the creamy richness of traditional pan roasts. This recipe begins by combining cocktail sauce, clam juice, a base of lobster, diced tomatoes, and horseradish, creating a robust broth with layers of bold flavor. Worcestershire sauce, Frank's hot sauce, and lemon juice add tanginess and heat, while a generous addition of cream balances the acidity and provides a smooth, velvety texture. The lobster meat simmers gently in this broth, absorbing the flavors without overpowering its natural sweetness. Served hot, the dish is typically finished with freshly cracked pepper and, often, a garnish of herbs, making it a satisfying, warming meal that is both comforting and indulgent.